Ok, fine. It’s cauliflower and celery soup with some mushrooms thrown in, but does that sound nearly as good? No. I feel like cauliflower went from trendy to lame when people figured out that it is not, in fact, a russet potato. (It’s ok, guys. I was disappointed too.) But that doesn’t mean it can’t be valuable as a kitchen stable when trying to manage your calories, fat, carbs – you name it. The only carbohydrates in this come from vegetables, and it’s got so much fiber that it’s *almost* like eating nothing.
It doesn’t taste like nothing.
It’s rich and creamy and earthy and all the things that I want a creamy soup to be. If I hadn’t made this in my own kitchen, I still wouldn’t be convinced that it’s free of all starch and dairy products, but it is. Miracles DO happen.
I’m over hyping this soup. Just try it – for the nutrition exchange, you’d be hard pressed to do better.
Need something more to crunch on? Add some more sauteed veggies. Or quinoa.
Sorry vegans, but steak would be effing delicious in this soup. I might try that for tomorrow. I’m not vegan, I just read a lot of Thug Kitchen.
Gather up the following:
- 1 Medium to Large Cauliflower – the star of your show!
- 1 Head Celery
- 4-5 Cloves Garlic
- 1 Medium yellow Onion
- 2 Tbs White Balsamic Vinegar (Apple Cider is fine, too. My Balsamic was closer.)
- 2 cups Sliced Crimini Mushrooms
- 2 tsp Salt
- 4 cups Vegetable Broth
Break up that cauliflower and place it in a roasting dish. Pour about 1/2 cup of your broth over the florets, cover with tin foil, and roast at 425 for about 15-20 minutes, until fork tender. While your cauliflower roasts, chop up that celery, onion and garlic. This is going to be pureed, it doesn’t have to be pretty.
But look at how pretty that is.
If you can multitask, saute your mushrooms in a bit of broth until tender and set aside. You’ll want to keep those nice and chunky.
Return your blended soup to the stove, add your mushrooms, and bring to a low boil. I feel like cooking the mushrooms in to the soup really helped saturate the flavor, but if you’re in a hurry, I suppose this step could be optional. (I recommend you stop being lazy and just cook it down a minute, ok?) Creamy, deliciousness. I brought it to work in a mason jar. It make 8 1 cup servings, or by my measurements, 2 mason jar lunches. See full infographic at the beginning of the recipe for the nutritional info – but that full mason jar? 250 calorie lunch.
Is it creamy cheese and potato soup? No. Is it satisfying to be able to have two heaping bowls for lunch and feel full, without a carb coma afterwards? Yeah, it’s pretty awesome. Try it and let me know what you add!